“The quality of the food is exceptional. Customers are always raving about how good the food is here.”
Considered to be the hottest pepper in the world, the Carolina Reaper, used in Flew the Coop’s hottest rub, measures more than two million Scoville Heat Units.
“Our basic proprietary 12-spice recipe for our rub is derived from my wife, Jen’s, style, which is all the flavor and no heat. So, we named it after her,” said McIver. “From there, we add peppers for spicier tastes. Even our hottest still has a good flavor.”
Growing up in Cottonwood, McIver developed a palate for spicy chicken during annual summer visits to his grandparents’ home in Texas. “I love to cook, and I love to eat. I wanted to make a chicken that wasn’t just spicy but had good flavor and a lot of crunch,” said McIver, who uses only chicken tenders and boneless thighs. “When a friend mentioned Nashville-style chicken, it was a concept that was simple and at the time, there weren’t any restaurants in Arizona making this style of chicken.”
“I really like the menu,” said Flew the Coop employee Ezra Duncan. “The quality of the food is exceptional. Customers are always raving about how good the food is here. Josh knows what he’s doing and has a lot of experience. He has planned every little thing here perfectly.”
When McIver approached his wife to tell her about his concept for a restaurant and the fact that this venture would cost them their life savings, he was surprised at her response.
“She said yes without any hesitation,” said McIver. “It was a huge gamble, as most restaurants fail, but she said she believed in me. I would not be doing this without the amazing support of my wife.”
McIver’s goal, he says, is to do everything well. “Other than a few items, we make everything in-house, including our bread and butter pickles. We hand dredge our chicken in a flour mixture, fry it, dip it in chili oil to bring out the flavor, then add the rub, which infuses the crust.
Menu items include the Arizona Famous Chicken Sammie, a boneless tender coated in the Flew the Coop rub and served on a toasted brioche bun, topped with chili-lime coleslaw, pickles and the restaurant’s Arizona Comeback Sauce. “It’s a big seller and we often hear customers comment that it’s the best chicken sandwich they’ve ever had,” he said.
Menu selections include chicken baskets, chicken and waffles and sides of potato salad, coleslaw, fries and beans. Beer and specialty drinks complement the offerings, along with a doggie menu consisting of Chicken Jerky Treats and Chicken Stew.
While traveling from Phoenix to Flagstaff, Northern Arizona University quantum physics student Jaden Brewer stopped at Flew the Coop. “This is my second time here and I really like the chicken and especially the seasonings. I had the ‘hot’ heat level, and it was great. My friends really enjoyed it, too.”
McIver attended Yavapai College and taught science and biology there for a few semesters. He then studied environmental science at NAU. While in college, he started bartending. “I met my wife, Jennifer, at Yavapai College and soon after managed bars and restaurants in Sedona. Jennifer is a certified ophthalmic assistant at Eye Boutique of Sedona.”
The couple has four children between the ages of 12 and 28. Daughter Ciara, age 16, works in the restaurant. “I love working there. The food is so good and it’s perfect every time, even when the chicken gets cold.”
The restaurant, located at Interstate 17 and Highway 260, operates every day from 10 a.m. to 9 p.m. For more information, go to www.flewthecoophotchicken.com.
CHARACTER QUALITIES I ADMIRE
Integrity and honesty.
HOW I SPEND MY TIME OFF
With my family, camping or staying in cabins and just going outdoors to hike, swim in the creek and relax.
FAVORITE PLACES TO VISIT
Lo Lo Mai Springs and Page Springs.
MY ROLE MODEL
My mom taught me how to cook and first got me interested in food. She raised my brother, sister and me.
BEST ADVICE
My sister said, “Do what your heart tells you. Always follow your heart.” FBN
By V. Ronnie Tierney, FBN
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